Author Notes: I love quinoa, and I love vegetables. I especially love both of these things when I am doing a 14-day dairy-free, gluten-free, sugar-free, caffeine-free, alcohol-free (among other things) cleanse. This is an attempt at creating something super simple and super indulgent. It’s great all on its own or with some dry-poached chicken breast for added protein.
Forgive the silly portmanteau. I couldn’t resist. —Julia Petrich
Serves: 2-4
Ingredients
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1
cup rainbow quinoa (or other quinoa on hand)
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Olive oil
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1
medium onion (chopped)
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2-3
garlic cloves (minced)
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1
medium zucchini (quartered and sliced)
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The juice and zest of one lemon
Directions
- Rinse the quinoa. For added flavor, toast the dry quinoa in a little olive oil in a pot on medium heat for up to five minutes. Then, add two cups water and allow the quinoa to reach a boil. Cover and simmer 20 minutes until done.
- Meanwhile, heat olive oil in a separate pan. Add onions, and allow to soften and begin to brown. Then, add garlic and zucchini. Stir until cooked.
- Add the quinoa to the vegetables. Toss with more olive oil to your preference. Add the zest and juice of a lemon. Serve.
/fed2959b-0ade-4aac-b60b-a0d690378c2e--photo_3-.JPG "Rainbow Zuquinoa 2")
Photo by Julia Petrich
